Gremolata Crumbed Pork Cutlets
Ingredients
- 4 (about 250g each) Otway Pork cutlets
- ¼ cup plain flour
- 2 eggs
- 1 ¼ cups panko breadcrumbs
- ½ cup finely grated parmesan
- ¼ cup flat-leaf parsley leaves, finely chopped
- 1 tablespoon finely grated lemon zest
- olive oil, for shallow frying
- rocket salad and lemon wedges, to serve
Gremolata drizzle ingredients
- ¼ cup finely chopped flat-leaf parsley
- 1 garlic clove, finely minced
- 1 tablespoon finely grated lemon zest
- 2 tablespoons olive oil
Method
Preheat oven to 180˚C/160˚C fan-forced.
Place flour onto a plate and season with salt and pepper. Lightly whisk eggs in a shallow bowl. Combine breadcrumbs, parmesan, parsley and lemon zest in a shallow bowl.
Dust each pork cutlet with flour, dip into egg and evenly coat in breadcrumb mixture, pressing the crumb mixture into the pork. Place on a tray and chill for 20 minutes.
Meanwhile, to make gremolata drizzle, combine all ingredients in a bowl. Set aside.
Heat ½cm oil in a large frying pan over medium-high heat. Add pork and cook for 2-3 minutes on each side or until golden. Transfer pork to a rack over a baking tray lined with baking paper. Bake for 8-10 minutes or until just cooked through.
Serve pork with rocket salad and lemon wedges.
Recipe courtesy of Australian Pork Limited.
